Ingredients
For the Chicken
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon red chili flakes (optional)
¾ teaspoon salt, or to taste
½ teaspoon black pepper
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
For the Pasta
350 g spaghetti or fettuccine
1 tablespoon salt, for boiling pasta
1 tablespoon butter
3 cloves garlic, minced
1 cup heavy cream (240 ml)
¾ cup chicken broth (180 ml)
1 cup freshly grated Parmesan cheese (about 90–100 g)
½ cup shredded mozzarella cheese (about 55 g)
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon red chili flakes (optional)
Salt, to taste
½–1 cup reserved pasta water, as needed
For the Garlic Butter Sauce
3 tablespoons unsalted butter
3 cloves garlic, finely minced
½ cup chicken broth (120 ml)
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
¼ teaspoon black pepper
A pinch of salt, if needed
For Garnishing
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon red chili flakes
A little extra melted garlic butter, optional
Instructions
Step 1: Prepare the Chicken
Pat the chicken breasts dry with paper towels.
If the breasts are thick, slice them horizontally into thinner cutlets or pound them to an even thickness of approximately 1.5–2 cm.
In a small bowl, combine paprika, garlic powder, Italian seasoning, onion powder, chili flakes, salt, and black pepper.
Rub the seasoning mixture evenly over both sides of the chicken.
Let the chicken rest for 10–15 minutes while preparing the other ingredients.
Step 2: Cook the Chicken
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Place the seasoned chicken in the hot skillet without overcrowding the pan.
Cook for 5–7 minutes on the first side until deeply golden and nicely charred.
Flip and cook for another 4–6 minutes, depending on thickness.
Add the remaining 1 tablespoon butter and 3 minced garlic cloves during the final 1–2 minutes of cooking.
Tilt the skillet and spoon the melted garlic butter over the chicken.
Check that the thickest part of each piece reaches an internal temperature of 74°C (165°F).
Transfer the chicken to a plate and rest for 5–10 minutes.
Slice into thick strips and set aside, reserving any juices on the plate.
Step 3: Boil the Pasta
Bring a large pot of water to a rolling boil.
Add 1 tablespoon salt.
Add the spaghetti or fettuccine and cook according to the package instructions until al dente.
Before draining, reserve 1 cup of pasta water.
Drain the pasta without rinsing it.
Toss with a small amount of butter if necessary to prevent sticking.
Step 4: Make the Creamy Parmesan Sauce
Using a large skillet or saucepan, melt 1 tablespoon butter over medium heat.
Add 3 minced garlic cloves and sauté for 30–45 seconds until fragrant. Do not let the garlic burn.
Pour in ¾ cup chicken broth and simmer for 2–3 minutes.
Reduce the heat to medium-low and slowly add 1 cup heavy cream.
Stir in Italian seasoning, black pepper, and optional chili flakes.
Allow the sauce to simmer gently for 3–4 minutes, stirring frequently. Do not boil vigorously.
Lower the heat and gradually stir in the grated Parmesan cheese until melted and smooth.
Add the mozzarella cheese and stir until creamy.
If the sauce becomes too thick, add reserved pasta water a little at a time until it reaches a silky consistency.
Taste and adjust the salt, pepper, and Parmesan as needed.
Step 5: Combine the Pasta and Sauce
Add the drained pasta directly to the creamy Parmesan sauce.
Toss thoroughly using tongs until every strand is coated.
Simmer gently for 1–2 minutes, tossing continuously.
Add a splash of pasta water if needed to loosen the sauce.
Stir in 1 tablespoon chopped parsley.
Turn off the heat and let the pasta sit for 1 minute so the sauce clings to the noodles.
Step 6: Prepare the Garlic Butter Sauce
In the skillet used to cook the chicken, melt 3 tablespoons butter over medium-low heat.
Add 3 finely minced garlic cloves and sauté for 30–45 seconds until fragrant.
Pour in ½ cup chicken broth and stir, scraping up the browned chicken bits from the bottom of the pan.
Simmer for 2–3 minutes until slightly reduced.
Stir in 1 tablespoon lemon juice, 1 tablespoon chopped parsley, and ¼ teaspoon black pepper.
Taste and add a small pinch of salt if needed.
Simmer for another 30 seconds, then remove from the heat.
Step 7: Assemble the Dish
Arrange the creamy Parmesan pasta on a large serving plate or individual plates.
Sprinkle a little extra Parmesan over the pasta.
Arrange the sliced chicken breasts beside and partially over the pasta.
Spoon the warm garlic butter sauce over the chicken and around the pasta.
Drizzle a little additional sauce over the noodles for extra flavor.
Garnish with chopped parsley, red chili flakes, and freshly grated Parmesan.
Serve immediately while the sauce is hot, creamy, and smooth.
Tips for Best Results
For juicy chicken: Avoid overcooking, and always allow the chicken to rest before slicing.
For a rich sauce: Use heavy cream and freshly grated Parmesan rather than pre-grated cheese.
For extra creaminess: Add mozzarella gradually and use reserved pasta water to create a glossy sauce.
For a restaurant-style char: Make sure the skillet is hot before adding the chicken, and avoid moving the pieces too early.
For balanced flavor: Lemon juice brightens the buttery sauce and balances the richness of the cream and cheese.
For the perfect consistency: Keep the sauce slightly loose in the pan because it thickens as it cools.
For extra flavor: Add a pinch of smoked paprika or a little Cajun seasoning to the chicken.
For reheating: Warm leftovers over low heat with a splash of milk, cream, or chicken broth to restore the sauce.
Serve hot with garlic bread, toasted baguette slices, or a fresh green salad.